Trottoloni - “spinning tops” in Italian. Short, twisted, and built to grab onto sauce from every angle. Made for those nights when only dried pasta will do, and it pairs perfectly with either of our sauces.
We use Australian durum wheat semolina from the NSW Golden Triangle, made just for Saturday Night Pasta. Bronze-extruded, then slowly air-dried over 48 hours at low temperature - for better flavour, texture, and digestibility. Produced in Adelaide by pasta makers who’ve been doing it the traditional way since 1980.
Ingredients: Australian durum wheat semolina, water.
Shelf life: 2 years.
Trottoloni - “spinning tops” in Italian. Short, twisted, and built to grab onto sauce from every angle. Made for those nights when only dried pasta will do, and it pairs perfectly with either of our sauces.
We use Australian durum wheat semolina from the NSW Golden Triangle, made just for Saturday Night Pasta. Bronze-extruded, then slowly air-dried over 48 hours at low temperature - for better flavour, texture, and digestibility. Produced in Adelaide by pasta makers who’ve been doing it the traditional way since 1980.
Ingredients: Australian durum wheat semolina, water.
Shelf life: 2 years.